April DB Challenge: Savarin

This month’s Daring Baker’s challenge was amazing! I had never heard about savarin before. Frankly, it’s a long process (3 waiting time for the dough to rise!), but it’s so worth it! You can choose many flavors of syrup and filling so it’s a very versatile dessert.

“Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!”

After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together, cover with cling film and let rest 30 min.

Add the sponge to the mixer bowl (**I messed up here, the sponge and the dough must be together in the mixer now! I added the dough at the end of step 9, everything was alright anyway!) along with a tablespoon of flour and start mixing at low speed.

When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour.

Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour.

Raise the speed a little. Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour.

Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later.

Mix the dough until is elastic and makes “threads”.

Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour.

Keep on mixing till the dough passes the “window pane test”.

Cover the dough with cling film and let it proof until it has tripled in volume (2 to 3 hours).

You can prepare the Pastry cream now if you chose to use it, and refrigerate it.

While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it.

Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter.

In addition to being very impressed by your pretty Savarin, I just had an inappropriately enthusiastic reaction to the maple and white beer syrup. SERIOUSLY? That sounds AMAZING.Korena recently posted…Daring Bakers: Strawberry Savarin